1-2-3 Cherry Poke Cake

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1-2-3 Cherry Poke Cake
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  1. 1 loaf
  2. (16 oz.) frozen pound cake, thawed
  3. 3/4 cup
  4. boiling water
  5. 1 pkg.
  6. (3 oz.) JELL-O Cherry Flavor Gelatin
  7. 1/4 cup
  8. cold water
  9. 1 oz.
  10. BAKER'S Semi-Sweet Chocolate
  11. 2 cups
  12. thawed COOL WHIP Whipped Topping, divided
  13. 1-1/2 cups
  14. cherry pie filling, divided
  1. Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
  2. 2
  3. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)
  4. 3
  5. Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.
  1. Size-Wise
  2. Enjoy your favorite foods while keeping portion size in mind.
  3. How to Make Chocolate Curls
  4. Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
  5. Make Ahead
  6. Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.
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